Blueberry, Coconut and Almond Muffins

I mentioned last week that one of the reasons I sometimes meal plan is so that I truly think about what meals Ross will like, while also being healthy, and one of the things he does is routinely skip breakfast.

I totally understand why. He’s a bricklayer, so he is often out the door by about 5.30am, so every week for the past month, I’ve been making him muffins. That way when he gets to work he can eat two and he has something to tide him over for a little while. They use wholemeal flour and oats for fibre, almonds for a small amount of protein, and juicy, organic blueberries.

Oh boy are these ones delicious!

They’re inspired by my breakfast quinoa.

I must admit, yesterday I snuck one as I walked out the door.

I have to say though, these wouldn’t be on my list of ideal breakfasts. I’d much prefer Rosco had some fruit, or a bowl of porridge but that isn’t going to happen and, while he’d probably love a smoothie (I really should be making these for him as well) the reality is, it is still going to leave a gaping hole in his belly. Two muffins on the other hand will satisfy his hunger, and my mind, knowing that he has had something much better than what he may have otherwise picked up at a coffee shop down the road.

Oh, also, they’re vegan.

Vegan Muffins - Blueberry, Coconut and Almond


Look who came to have a look at what was going on…


Blueberry, Coconut and Almond Muffins - Vegan


Blueberry, coconut and almond muffins - vegan


Blueberry, Coconut and Almond Muffins
  • 1½ cups plain wholemeal flour (I used Atta flour)
  • 1 cup oats
  • 2 chia eggs (2 Tablespoons Chia + 6 Tablespoons water... wait a while until they form a gel)
  • 1 cup frozen blueberries
  • 1 cup almond milk
  • ¾ cup coconut sugar
  • ⅓ cup coconut oil
  • ⅓ cup chopped almonds (more if you want)
  • ⅓ cup coconut (more if you want)
  • 1½ teaspoons bicarb soda
  1. Preheat the oven to 180° C (350°F).
  2. Make the chia eggs and set aside so they make a gel.
  3. Prepare your muffin tin, either by lining with muffin cases or spraying with a touch of oil.
  4. Add your flour, oats, coconut sugar, coconut, almonds and stir until combined.
  5. Melt your coconut oil and then add this, along with the almond milk and chia eggs. Stir until combined and then add your blueberries.
  6. Bake in the oven for about 20-25 minutes or until golden brown and a skewer comes out clean.
Different grains absorb different amounts of liquid, and even different batches of flour, so you may need to add more or less almond milk to get the consistency you're looking for, which shouldn't be too wet like a cake mix, but should still reasonably to stir the blueberries in.
Coconut sugar has a GI of only 35 so this is my go-to dry sugar. It has a wonderful caramel-like flavour, perfect for these muffins.


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